Asian Restaurant Equipment & Supplies
An Asian restaurant kitchen moves fast, running on high heat, quick turns, and precise timing between the wok, the steamer, and the rice cooker. Whether you're opening a new restaurant, adding a sushi or noodle concept, or replacing aging equipment, Rapids Wholesale has what you need to keep that pace up through a full service.
From high-heat cooking equipment and rice cookers to sushi display cases and prep refrigeration, our catalog covers every part of an Asian restaurant's operation, with same-day shipping on in-stock items.
Rapids Wholesale has served foodservice professionals since 1936. Our team understands what it takes to keep a fast-paced Asian kitchen running through a busy service. Browse by category below to get started.
High-Heat Cooking
Asian cuisine depends on intense, direct heat — quick stir-fries, seared proteins, and dishes cooked in seconds, not minutes. Ranges provide the high-BTU output that fast wok cooking demands, while griddles and charbroilers handle grilled items and teppanyaki-style dishes. Fryers cover tempura, spring rolls, and other crispy menu staples, and kettles and steamers handle dumplings, buns, and broth-based dishes that need gentle, even heat.
Wok Cooking
Wok cooking is its own discipline, built around intense, direct heat and quick, constant motion. Wok ranges are purpose-built for that high-BTU output, while countertop induction woks give smaller kitchens or satellite stations a wok-ready cooking surface without a full gas hookup. Round out the station with real wok cookware, and for lighter-duty cooking or additional line capacity, tabletop ranges and induction cookers add flexibility without taking up a full hood line.
Rice, Prep & Presentation
Rice is the backbone of most Asian menus, and a dedicated rice cooker keeps it consistent and ready throughout service without tying up a burner. For restaurants serving sushi, a sushi display case keeps product fresh, visible, and food-safe right at the counter — a strong presentation piece for any sushi or hibachi concept. Work tables give staff the room they need for prep, plating, and rolling, and slicers help with consistent portioning of proteins.
Refrigeration & Storage
Fresh seafood, produce, and prepped ingredients need reliable cold storage. Reach-in refrigerators handle daily ingredient storage, undercounter units add flexibility in tight prep areas, and walk-in coolers round out bulk storage for high-volume kitchens. Ice machines cover both beverage service and the ice beds often used for seafood and sushi display.
Storage, Sanitation & Front of House
Shelving units maximize storage for dry goods and packaging, while 3-compartment sinks keep you compliant with health code requirements for washing and sanitizing. Disposable gloves are a daily-use item for any kitchen handling raw seafood and hand-prepared items like sushi and dumplings, and condiment caddies and bottles keep soy sauce, chili oil, and other condiments organized for both staff and table service.
Why Asian Restaurants Choose Rapids Wholesale
Rapids Wholesale has been equipping foodservice operations since 1936. We offer a full range of Asian restaurant equipment and supplies, same-day shipping on in-stock items, and a team that understands what it takes to keep a fast-paced Asian kitchen running through service. Need help planning a new restaurant or a kitchen remodel? Our Rapids Contract & Design team can help with layout planning, equipment selection, and installation coordination. Visit our showrooms in Marion, Iowa or St. Paul, Minnesota to see equipment in person.
Need Help Equipping Your Asian Restaurant?
Whether you're opening a new restaurant, adding a sushi or noodle concept, or replacing aging equipment, our team can help you find the right solutions for your space, volume, and budget. From high-heat cooking equipment to rice cookers and sushi display cases, we'll help you keep your kitchen running at full speed.
Request a quote using the form below, or call us at 1-800-899-6610 to speak with a foodservice equipment specialist.
